Heat the olive oil over medium-high heat and add the chopped onions. Add eggplant and garbanzo beans. Cover, lower heat to medium-low and simmer for 15 minutes. Gently rotate the vegetables a couple of times during the cooking by holding the lid firmly on the top and tossing.

Add the tomatoes and cook over medium heat for 20 to 30 minutes, until eggplant is cooked through. Serve hot or cold.

it tasted super bad it was too plain and i threw it out after!!!Anonymous, Location not stated.

i like eggplant but i dont like it cooked this way. too bland.ongges, Location not stated.

After seeing the comments, I thought I would spice it up a bit. I added a can of rotel tomatoes to the fresh tomatoes and to the spices I added garlic powder! and cumin. I also sprinkled a little shredded parmasean cheese to top it off. It was great and my family loved it!Tee, Houston, Texas